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smoked brined turkey

Smoked Turkey, brined

This Smoked Turkey Brined recipe redefines the Thanksgiving tradition, delivering a bird that’s moist, flavorful, and unforgettable. By combining the magic of brining and smoking, you’ll achieve a turkey that’s juicy on the inside with a smoky richness that elevates every bite. Whether you’re a turkey enthusiast or not, this recipe promises to become a beloved holiday staple.
Make it once, and your Thanksgiving table will never be the same!
5 from 1 vote
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Prep Time 3 days
Cook Time 4 hours
Total Time 3 days 4 hours
Course Main Course
Cuisine American, BBQ
Servings 18 people
Calories 595 kcal

Equipment

  • Smoker: For slow-cooking with wood or pellets.
  • Brining Container: A large food-safe bucket or container to fully submerge the turkey.
  • Digital Meat Thermometer: Ensures precise cooking to 170°F in the thigh.
  • Tongs and Paper Towels: For handling and drying the turkey after brining.
  • Foil and Clean Towel: To rest the turkey after cooking.

Ingredients
  

  • 16-20 lb turkey cleaned and rinsed,
  • 2 gal Water
  • 10 oz sugar
  • 12 oz Morton’s pickling salt You can use any salt you want. I choose pickling salt because it disolves easily.
  • ½ lb brown sugar
  • ½ tbsp cloves ground
  • 1½ tbsp allspice ground
  • 1½ tbsp nutmeg ground
  • 2 bottles maple flavor extract
  • 2 tbsp coarsely cracked black pepper

Instructions
 

Curing

  • Place hot water in a 16 to 20 quart container. Depending on the size of your bird
  • Dissolve the remaining ingredients by stirring vigorously for a while.
  • Submerge the bird into the bucket of brine.
    submerging turkey in brine
  • Cover with a piece of plastic and place in fridge (or if weather permitting, in a cold place, garage or back deck, for 2 days.
  • Check on the bird daily.

Smoking

  • Remove the bird from the brine and rinse it thoroughly under cold running water.
  • Pat the turkey inside and out with paper toweling.
  • Leave the bird at room temperate for 2 to 3 hours.
  • Build a low slow fire with hardwood or pellets. Aim for a 225 to 250 temperature.
  • Insert a digital meat thermometer in the deepest part of the thigh.
  • Smoke the bird for as long as you can.
  • The internal temperature should be 170 degrees.
  • For a 225-250 degree fire it should take about 4–5 hours (depending on size of bird)

Notes

Thoughts on the container for brining, pickling or marinading. I know people might contest the use of an orange Bubba bucket from one of the big box hardware store. Claiming that it is not 'food safe'. Do your own research on this topic and make  your own decision. I have used these buckets for over a decade without issue. Remember, scrub them before using and definitely do a deep scrub after each use.  Up to you... 
My wood of choice is pecan mixed with cherry, or sugar maple.
Let the bird rest on the counter for an hour. Cover it with foil and place a clean towel over it. 
 

Nutrition

Calories: 595kcalCarbohydrates: 29gProtein: 65gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 238mgSodium: 273mgPotassium: 939mgFiber: 0.3gSugar: 28gVitamin A: 13IUVitamin C: 0.2mgCalcium: 85mgIron: 6mg
Keyword barbecue, BBQ, Best Turkey Ever, Brining Turkey, Christmas, Holiday, Smoked Turkey, Smoking, Thanksgving, Turkey
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